Pages

Friday, June 29, 2007

Egg Dumplings and Stuffed Cakes

Back in Shanghai, my relatives would make these egg dumplings for a special occasion or big family get together. A thin layer of beaten egg rather than a flour dough is used as a wrapper; think of it like a mini omelet. Traditionally, a wok or a ladle is used to make the egg wrapper and it's a very delicate and time consuming process.

I used way too much egg for the first wrapper and ended up with a thick egg taco. The next few wrappers spread into blobs that resembled various landmasses rather than circles. Many wrappers tore when I tried to close the dumpling, some exploded with filling. After botching almost a dozen dumplings, I finally got the hang of it. A few hours later, I made a little over two dozen dumplings. They were delicious but I would not recommend making them; they just aren't worth the time and effort.

Notes:- The recipe makes a lot of filling, enough for a full dumpling dough recipe: (3 C flour, 1 C water, 1 tsp salt). Any leftover filling can be stir fried and eaten with rice.- The mushrooms are cooked first to bring out their flavor and the chives are cooked a bit to wilt them down.

Heat 1 tsp of vegetable oil in a nonstick skillet over medium high heat. Add the shiitake mushrooms and stir fry for a minute, then add the chives and cook just until the chives start to wilt (do not cook them fully). Set aside to cool.

Mix everything together to make the filling.

Egg Dumplings1/2 of the pork and chive recipe4 eggs beaten with some salt and 4 Tbsp of water/milkVegetable oil

Heat 1/2 tsp of vegetable oil in a small nonstick skillet or wok over medium or medium low heat. Add only a tablespoon (resist the temptation to add more) of the beaten egg mixture to the skillet and tilt the egg mixture around to form a very thin circular wrapper about 3 to 3 1/2 inches in diameter. The skillet should be hot enough so that the egg slightly sizzles when it hits the pan. The pan is too hot if the egg sizzles loudly and sets immediately as it hits the pan before you can finish swirl the wrapper. I found that the best technique is a combination of tilting the pan and using the back of the tablespoon to push the egg out to make a circle.

Add a mounded teaspoon of filling to the center of the egg wrapper and use a spatula to flip half of the wrapper over the filling. Press around the crescent edges to seal the filling in as the egg fully cooks. Allow the dumpling to cook for a few more seconds in the pan then set aside. At this point the filling is not cooked. Repeat with making the rest of the dumplings. 4 beaten eggs will make around 26 dumplings.

Traditionally, the dumplings are fully cooked in hot pot or soup but I'm sure you can also steam them to fully cook the filling. I gently boiled them in some chicken stock for about 10 minutes to cook them through.

I ended up making way too much filling because I drew the line at 4 eggs, so I made a flour dough to make stuffed cakes. The dough is a basic dumpling/potsticker wrapper dough. The stuffed cakes are very similar to a potsticker but are circular and bigger.

Mix the flour, salt, and water together and form a uniform smooth dough.

Let the dough rest for 30 minutes.

Divide the dough in half and then each half into 4 - 5 pieces. I got about 10 stuffed cakes from this recipe.

Roll a piece of dough into a circle that's about 4 - 5 inches in diameter. Keep the wrapper thicker in the middle and thinner towards the edges.

Add a mounded tablespoon of filling to the center of the wrapper. I wanted to stuff these cakes as full as possible.

Gather up all the edges and pinch close. Then flatten the cake gently into a patty. Set aside on a flour lined sheet and continue to make the rest. Dust off excess flour before cooking. You can also freeze these cakes; first freeze them on a tray then transfer them to a zipper lock bag.

Heat 2 tsp of vegetable oil in a nonstick skillet over medium heat. Pan fry the cakes until both sides are golden brown. Then add 1/4 C of water to the skillet, cover, turn the heat down to low, and steam for 10 minutes. If the pan gets too dry, add another tablespoon of water.

After 10 minutes remove the cover and turn the heat up to medium high. Boil off any remaining water and recrisp both sides.

i've never even heard of egg dumplings... how ingenious is that! i see this as a perfect brunch food, especially after a night out when you need to restore your energy! the cakes look fantastic too, i've had a lot of asian dumplings at a great restaurant specialising in dim sum lately, but never tried them myself. i will do soon, though! thanks for participating!

Thank you for posting the dumplings. I have been looking for them for a long time. OMG!!! The egg dumplings are awesome. I had a chinese girl friend that made them for me and fell in love!!! She served them with steamed rice, great combo.